This is our famous Caesar dressing, without fish or eggs. Some may argue its authenticity but I don't argue with a throng of teenagers at a Kiddush buffet. Pictured here is a mix of romaine leaves and my new BFF, red romaine. I love the added color to Caesar salad. Lettuce goes through a rigorous washing for kashrut purposes. It is imperative all bugs are washed away. With the red romaine, I get the color of red leaf with the hardiness of romaine.

Kosher Status:

Parve

Number of servings:

16 - 24

Main Ingredient(s):

Oil - Canola, Juice - Lemon

Preparation Time:

00:10

Cooking Time:

00:10

Skill Level:

1 - Easy (1 Easy - 5 Hard)

Estimated POINT value:

Average Rating:

5/5

Ingredients:

1 3/4 cups canola oil

2 tablespoons freshly squeezed lemon juice

1 tablespoon Worcestershire sauce (fish free preferred)

1 1/4 teaspoons salt

1/2 teaspoon black pepper

1 1/2 teaspoons Dijon mustard

3/4 teaspoon minced garlic

Steps:

Combine all the ingredients in a measuring cup or shaker. Whisk or shake to blend. Done!